YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
1/3 cup Cooked Brown Rice
1 cup Asparagus spears
1 tablespoon Lemon Juice
Sea salt and black pepper to taste
PREPARATION
Pat the salmon filet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and lightly coat with a quick spray of avocado oil if needed.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the skin is crisp and the fish is cooked to your preferred doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the rice and asparagus, drizzling the entire dish with fresh lemon juice before serving.